Bean Soup with Pasta

Składniki

• 3 oz sea shell pasta
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 0,12 łyżeczka pepper
• 1/2 łyżka stołowa basil
• 1/4 łyżeczka salt
• 1/4 tsp rosemary
• 1 łyżka stołowa olive oil
• 2 paski celery
• 1 ząbek garlic
• 1 mała onion
• 2 miarki kuchenne spinach
• 2 miarki kuchenne water
• 2 miarki kuchenne white beans

Wskazówki

1. Cook pasta according to package directions.
2. Thinly slice carrots, and celery. Chop onion and mince garlic (or use garlic press).
3. In large non-stick pan sauté the carrots, celery, onion and garlic in oil. Sauté until kind of tender, about 5 minutes.
4. Stir in the water, broth, tomatoes, basil, rosemary, salt and pepper.
5. Bring to a boil, reduce heat; cover and simmer 10 minutes.
6. Drain pasta; stir into vegetable mixture.
7. Add the beans; heat through. Stir in spinach, cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
8. Tip: you can cook your own beans from dry ahead of time. It's not necessary but extra rinsing may aid in digestion.